Lentil-Rice Stew

Name: Lentil-Rice Stew
Ingredients: 3 Tbsp. low calorie margarine; 1 c. chopped celery; 2 c. water; 4 oz. brown rice, uncooked; 1 tsp. garlic powder; 1 c. chopped onions; 2 (1 lb.) cans tomatoes, undrained and chopped; 6 oz. lentils, uncooked; 1/2 tsp. dried thyme

9 ingredients

5 steps

Ingredients

3 Tbsp. low calorie margarine
1 c. chopped celery
2 c. water
4 oz. brown rice, uncooked
1 tsp. garlic powder
1 c. chopped onions
2 (1 lb.) cans tomatoes, undrained and chopped
6 oz. lentils, uncooked
1/2 tsp. dried thyme

Directions

1

Melt margarine in a large nonstick skillet over medium heat. Add onions and celery and cook until tender, about 10 minutes. Add water, if necessary, to prevent drying.
2

Reduce heat to low. Add remaining ingredients.
3

Cover and cook 40 minutes, stirring occasionally.
4

Add small amounts of water while cooking if more liquid is desired.
5

Yields 4 servings.